tag:blogger.com,1999:blog-12831512659384408422024-02-18T21:23:56.512-08:00Sugar Blogged BlogBlog by Ro Zinniger is dedicated to sharing information with hobbyists, amateurs, and professionals about products, recipes, and new ideas for cake design and confection! rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1283151265938440842.post-84041836577080640692015-02-11T20:35:00.000-08:002015-02-12T10:22:13.758-08:00How to Make Flexible Icing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26sCqtHcY-c1puZJYWD083pEqlq19x9yB6MxfPIFnhHw9iT2v-6gzsw86f0R8GLF6XCLGn9ycrflMf76WSW7vS03_yG0SKiVGmrKATNJKImrK_YSJc6iv1MJS5KGmQ3FPbt-8H_r0-pk/s1600/photo+1(1).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26sCqtHcY-c1puZJYWD083pEqlq19x9yB6MxfPIFnhHw9iT2v-6gzsw86f0R8GLF6XCLGn9ycrflMf76WSW7vS03_yG0SKiVGmrKATNJKImrK_YSJc6iv1MJS5KGmQ3FPbt-8H_r0-pk/s1600/photo+1(1).JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flexible Metallic Iced Cookie</td></tr>
</tbody></table>
<b><u><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">How
to Make Flexible Icing:</span></u></b><span lang="EN" style="color: #444444; font-family: "Helvetica","sans-serif"; font-size: 9.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">As
an instructor, I have always wanted to improve a process or make a process
easier. It all started with royal icing string work and one of my student’s
strings were breaking as she had improperly made her icing. Additionally,
another student nailed the technique, only to ruin it by accidentally knocking
her tip into it, breaking the strings to pieces. It dawned on me – what if I
created a flexible royal icing that would withstand string work creation and
was durable? Sure, there are products on the market that you can use, however
what if you are in a pinch or you do not have the funds to buy the mixes and
tools? So, I researched and experimented, and came up with my version of a
flexible icing that would hold up better than the traditional royal icing AND I
could add metallic color and it would not disappear. In addition to piping with
the icing you could use it on plastic texture mats to create cut outs. For
piping, after making the recipe, you must use it immediately or it will dry.
For cut outs, use a pallet knife and spread the mixture on your choice of texture
mat. Allow it to dry (2 hours or so), then peel it from the texture mat. For
the Valentine’s Day Cookie, I used the same heart shaped cutter I used to make
the cookies. I peeled off the flexible icing, laid it on wax paper, and used
the cutter to cut the shape. I immediately “glued” it to the cookie with piping
gel or corn syrup. I also have substituted gelatin in the recipe to create more
of a “clear” mixture so when I add luster dusts, they don’t get muddied.
However, I do not have specific amounts for the clear gelatin. I can tell you
that if you use gelatin that the substance will clump a little more than the
recipe below. Please beware that if you spread too much flexible icing on the
texture sheet, it will not dry thoroughly, and if you spread it too thin the
mixture will curl and peel prematurely. <o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrBT_QfJHPhtkqTM10N4zhsVmtM3jnMYA3eOSp57cfplcBm4loxjXbsT0QzN4zsUpe7DSbZnnq1gkPj53uGAsJYYqPLGNwQmsLIRuAjZxM-VE9Yq1zl1o2sdaeNAncnGpjt85bFsfCtw/s1600/photo+2(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrBT_QfJHPhtkqTM10N4zhsVmtM3jnMYA3eOSp57cfplcBm4loxjXbsT0QzN4zsUpe7DSbZnnq1gkPj53uGAsJYYqPLGNwQmsLIRuAjZxM-VE9Yq1zl1o2sdaeNAncnGpjt85bFsfCtw/s1600/photo+2(2).JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brush cookie lightly with Karo Syrup</td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<u><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></u></div>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 Tablespoons Xanthum Gum (or Tylose powder)</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">¾ Cup distilled water</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 Tablespoons C&H Powdered Sugar (confectioner’s sugar)</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">6 tablespoons corn starch</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">¾ tsp Meringue Powder</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4 tsp of piping gel<o:p></o:p></span></div>
</li>
</ul>
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Boil
water. In a glass bowl, add the tylose powder and add the water slowly to
dissolve. While the powder is dissolving, in another bowl, add confectioner’s
sugar, corn starch and Meringue powder, and whisk. Once the tylose powder mix
is clear and still warm, add the dry ingredients, mixing well. Then add the
piping gel. You may add color (gel or luster dust) at this point. Mix well. Use
mixture immediately. I have tried to save unused portions however it tends to
clump, and does not perform well if refrigerated and then brought to room
temperature. (If you are using the mixture for piping and the mixture is too
thick, add a little more piping gel.)<o:p></o:p></span>rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0tag:blogger.com,1999:blog-1283151265938440842.post-14165597065848048822015-02-02T14:40:00.000-08:002015-02-12T10:33:19.020-08:00The Ever Consuming Cake Pop by Ro Zinniger<strong><u><span style="font-family: Arial, Helvetica, sans-serif;">The Ever Consuming Cake Pop Post is an edited post from 2011, when the Cake Pop was the trend!</span></u></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 9pt;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Cake Pops - Hmmm, the greatest trend? And, it's still trending? I do not
agree because honestly it is such a time consuming endeavor, that I would rather
spend the time baking a decadent scratch cake. But, noooooo.
All my peeps are asking for the pop - at least in 2011. Pops, and cake balls, really?! What
happened to a good old fashioned cake? With yummy ganache or Swiss Meringue Buttercream!? Over the year, I taught lots of cake
pop workshops, and I have to say, they are both so time consuming that it
kind of takes away from the whole decorating process. With cake pops, you have
to form them correctly - period - or you will end up with a mess. Some recommendations in books or blogs just
don’t work. They are either too dry or too wet. There is nothing worse than
dipping the “pop” ball and then have it drop in chocolate and have to rescue it
with a fork to dredge it out! I know most of you are nodding your head right
now! Right? It is frustrating. I can help, follow the tips below and your pops
will stay on the stick while achieving a successful dip!<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Begin with setting up your tools: A deep bowl for dipping;
microwave and pyrex measuring cups; quality confectionery coating – I prefer
Merckens or Alpine (found only at cake shops or specialty food/kitchen stores);
paramount crystals (if using chocolate chips or another type of chocolate);
flavoring - optional; Americolor color oils; Americolor Flo-coat; wax paper;
cookie sheet; latex-free gloves; 6" candy sticks; fork; sprinkles and
sanding sugars; and, a glass of wine....so you can chillax while you are
creating these pop things!<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8bdWEkCi969e8SO89gILM7MPXhAhfNPawwIODvg_p14ip26RfTv0zIwhrwmhUr9hwWDnqjtVehyNxhsQzFAFLSb066R6kp07y7uq3zDQxJYKd-a6Ebd-5nk76OrnO41HO4HLm3lbKzc/s1600/DSC_3711.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8bdWEkCi969e8SO89gILM7MPXhAhfNPawwIODvg_p14ip26RfTv0zIwhrwmhUr9hwWDnqjtVehyNxhsQzFAFLSb066R6kp07y7uq3zDQxJYKd-a6Ebd-5nk76OrnO41HO4HLm3lbKzc/s1600/DSC_3711.jpg" height="320" width="251" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2011 Del Mar Fair Cake Pop Demo</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 9pt;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Now for the fun part! Warm 1lb confectionery coating or
chocolate chips with paramount crystals (I prefer using a small crock pot on
warm or a Chocolate warming pot). While the chocolate is warming, take the cake
tops that you have saved from your cakes and crumble until fine. Add a small
amount of flavored coffee creamer (tastes better and holds better than icing)
to the crumbs to create a “meatball” type texture or cookie dough texture. If
it is too loose, then add more cake, or if it is too crumbly add a touch more
creamer. To create Gourmet Cake Pops, I had a firm filling like peanut butter or ganache or a chocolate fondant. If you add a filling, then you will want to insert the stick prior to refrigerating. If not, then once you have the perfect “dough” consistency, roll 1” balls and place
them on a wax papered cookie sheet. Put in the refrigerator for 15 minutes.
Remove, and take a cookie stick, dip it in warm chocolate and insert ¾ of the
way through the ball. Place on the cookie sheet, and repeat for the balance of
the pop balls. Place sheet in the refrigerator for 15 minutes to set the stick
(do not freeze). Remove once set. Now it is time to dip in chocolate so make
sure your chocolate is smooth. Dip the ball once completely, then gently tap
stick to allow extra chocolate to fall back into pot, while slowly spinning the
stick. Place dipped pop on clean wax papered cookie sheet. Repeat for all
others. Place in refrigerator for 15 minutes to set. Remove and decorate. You
can use small fondant pieces and attach them with a little bit of chocolate. Or
use royal icing to embellish. <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Times New Roman","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Arial, Helvetica, sans-serif;">I hope I have been able to guide you through a
more efficient process. Remember, allow yourself time to prepare these
desserts, and do not rush through! Enjoy!</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><br />rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0tag:blogger.com,1999:blog-1283151265938440842.post-23559637014945504982015-01-31T10:41:00.000-08:002015-01-31T10:44:19.043-08:00Super Bowl Black Bottom Stout Cupcakes by Ro Zinniger<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrKJeLbOCiWkjZ-U3TgXalEv3FVGCdWfI2GnUBiMVDG4XFdcVTCjUOt4iMOOTAF6clSLlp0sET1BBmrsRh6WSBj5AB_AfTJerRRXwZLkcnqNpVzDIzCxbkFQGhpcP_Fnu3jM_RKd7rYk/s1600/2013+005.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrKJeLbOCiWkjZ-U3TgXalEv3FVGCdWfI2GnUBiMVDG4XFdcVTCjUOt4iMOOTAF6clSLlp0sET1BBmrsRh6WSBj5AB_AfTJerRRXwZLkcnqNpVzDIzCxbkFQGhpcP_Fnu3jM_RKd7rYk/s1600/2013+005.JPG" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the recipes in my cupcake <br />
book available on Amazon</td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Each year Super Bowl parties get more competitive when it comes to bringing a dish to a party. Will guests like what I bring? I always am in angst when it comes to bringing something new. I can tell you this, if my husband gives me the two thumbs up, then it certainly is worthy. I have found great success with the following recipe, which I created several years ago, and find it complimentary to most Super Bowl food spreads. (Actually, I brought a few dozen to my high school charity fundraiser a couple years back, and made some new friends!) </span><span style="font-family: Arial;">The key to this recipe is quality ingredients, namely a nice full bodied dark stout. I have used Guiness Stout, however recently I used Belching Beavers Peanut Butter Stout for a completely different flavor (can find it at a Sprouts). Another nice stout is a Double Chocolate Stout sold at Trader Joe's. Whichever you choose, you cannot go wrong! This recipe is also Vegan friendly as there are no eggs. Enjoy the recipe: </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 ½ C Cake Flour</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 C granulated sugar</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 tsp baking soda</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->¼ C unsweetened dark Cocoa powder</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1/3 C oil (light extra virgin olive oil is
great)</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 T apple cider vinegar</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 tsp vanilla</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 C Guiness Stout or Chocolate Stout</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Filling:</u></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->8 oz Mascarpone cheese</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->1 large egg at room temperature</span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->6 oz. chocolate chips</span></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
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</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees F. Prepare cupcake pans with
liners. Combine flour, sugar, baking soda, cocoa and salt in a bowl. In another
mixing bowl, add oil, vinegar, beer and vanilla beating well. Add the dry
combination slowly. Make Filling: Combine cheese, egg, sugar, salt, chocolate
chips and nuts. Fill liners 1/3 full with batter, then top each with a heaping
tsp of cheese mixture. Please note that the middle will be liquid until it
cools – approximately 15 minutes.</span></div>
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<span style="font-family: Arial;">Serve with a light whipped cream topping and candied pecan on top! </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">For more Gourmet Cupcake recipes from scratch, please buy my book at <a href="http://www.amazon.com/">www.amazon.com</a> or go to my website: <a href="http://www.rozsweetartstudio.com/recipes/">http://www.rozsweetartstudio.com/recipes/</a> to purchase your autographed copy today!</span></div>
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rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.comtag:blogger.com,1999:blog-1283151265938440842.post-1210375019239091512015-01-30T15:09:00.000-08:002015-01-30T17:21:29.907-08:00Tips to Baking a Perfect Scratch Cake by Ro Zinniger<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLacbWZ9USo3eYywcjdeWsfH9ddO8c1ffy-AD8AJBTl34MZGAqFIg5QrtaxinumMW2GgORsrpxzVEwcl2-A5IN2vDf3sy-eyzNEozLZofcvaeAVUaDPOHctKkMO8oZj1P0IfYexend8/s1600/cake+prep.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLacbWZ9USo3eYywcjdeWsfH9ddO8c1ffy-AD8AJBTl34MZGAqFIg5QrtaxinumMW2GgORsrpxzVEwcl2-A5IN2vDf3sy-eyzNEozLZofcvaeAVUaDPOHctKkMO8oZj1P0IfYexend8/s1600/cake+prep.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prep for Ro Zinniger's Lemon Pound Cake</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Everyone goes through the, "I am not sure this scratch cake recipe is going to turn out." I certainly did. Now, I am the experimental type of person who loves to substitute and change recipes. Recipes are formulas, and these formulas need to be balanced to achieve a good result. I have had many trials and errors, with many cakes ending up in the garbage. I have come up with basics that are needed to help you achieve that perfect result. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">First, you must begin with the correct equipment: stand mixer or hand mixer; professionally anodized aluminum treated pans; stainless steel measuring utensils; sturdy rubber spatula; parchment paper; an oven thermometer/gage; cake tester; and, of course, quality ingredients. Second, it is wise to choose recipes from professionals and reputable websites. I will tend to bypass allrecipes.com or recipezaar.com as many of the posted recipes can be from amateurs or unreliable sources. I tend to stick to Rose Levy-Beranbaum's books; Martha Stewart (she uses a collaboration of professionals recipes); and Food Network (at times). Once you find the recipe that you would like to work with, make sure that you read through completely, making a shopping list of the quality ingredients you need to purchase, and the recommended pan sizes (to make sure you have them in house). </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Once you have your ingredients, make sure eggs and butter are at room temperature along with anything else noted as such. Use unsalted butter (not salted and not made from cream), as you will be able to control the salt going into the recipe. Make sure you measure correctly! Use a scoop for your flour, and pour the flour into the measuring cup, then level with a straight metal spatula. Do not pack flour, only brown sugar. Follow the instructions (read through the instructions first prior to beginning your cake to make sure you understand them). It is imperative to follow the steps and not reverse steps, as the end result may not be what you want. Pre-heat your oven at least 20 minutes in advance, and prep pans with parchment paper rounds on the bottom and a light spray of cooking spray does the trick. Remember not to over mix the batter, as gluten will form which will create a tough result. When pouring batter into your pans, make sure they are evenly distributed. Place pans in pre-heated oven with one pan on the middle rack to the left and the next pan on the rack lower to the right, which will allow proper air circulation for even baking. Check the thermometer to make sure it reads the temperature you desire or adjust up or down to get the oven to baking temperature. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Bake for the recommended time, however I will look at the cakes at least 5 to 10 minutes prior to the timer going off. DO NOT OPEN THE OVEN in the early stages of baking, as the cake can sink due to the temperature change. Check cakes with a cake tester or bamboo skewer by inserting the stick in the middle of the cake. If it is clean with no batter or crumbs when you remove it, then the cake is done. If there is batter on the stick, then bake the cakes for another 2 minutes and check again. Do not over bake! If you cake "shrinks" from the edge, then has been over baked. </span><span style="font-family: Arial;">Allow the cakes to cool in their pans on top of the stove or cake rack for at least 15 to 20 minutes, then you can invert on a cooling rack for an additional 45 minutes. Never frost a warm cake nor wrap a warm cake. Once completely cooled, you can wrap cakes in plastic wrap and store in the refrigerator....or fill and frost!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I hope you have learned a bit. Questions? E-mail me at <a href="mailto:rozsweetart@att.net">rozsweetart@att.net</a>. Don't forget to like my Facebook page: Sugar Blogged Blog : <a href="https://www.facebook.com/pages/Sugar-Blogged-Baking-Blog/817735338275445?ref=hl" target="_blank">https://www.facebook.com/pages/Sugar-Blogged-Baking-Blog/817735338275445?ref=hl</a></span><br />
<span style="font-family: Arial;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTmRJc1-zK3VTdhXSFRcRrk4lDZ-zxdxpba97TVMom3bWBFYNu9JsnRBMABrppPAyASVecsttEKvfIN7go_UeYFO2giN8dvMBKRFrMzoWh0-6LHpInyQGSrm5vXKkxs5mMLjeyp0tk70/s1600/Fat+Daddios+Citrus+Pound+Cake+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTmRJc1-zK3VTdhXSFRcRrk4lDZ-zxdxpba97TVMom3bWBFYNu9JsnRBMABrppPAyASVecsttEKvfIN7go_UeYFO2giN8dvMBKRFrMzoWh0-6LHpInyQGSrm5vXKkxs5mMLjeyp0tk70/s1600/Fat+Daddios+Citrus+Pound+Cake+018.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Citrus Pound Cakes by Ro Zinniger - Completely level and <br />
Sugar Crust formed due to the amount of sugar in the recipe</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb_92Hk_Wuol6r71oMwbJCD8ZL1LXM0oVBZKU-6wgpQHx01gwjra_CrMz79dbqMQIEHfkhRdDrn-bECUvsmKLcYDIIGgE60vOIv6a5yOBrzpidYIpx1m8VvdBi1ZeIcWPJH2Dm9llUrk/s1600/Fat+Daddios+Citrus+Pound+Cake+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb_92Hk_Wuol6r71oMwbJCD8ZL1LXM0oVBZKU-6wgpQHx01gwjra_CrMz79dbqMQIEHfkhRdDrn-bECUvsmKLcYDIIGgE60vOIv6a5yOBrzpidYIpx1m8VvdBi1ZeIcWPJH2Dm9llUrk/s1600/Fat+Daddios+Citrus+Pound+Cake+023.JPG" height="320" width="212" /></a></div>
rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.comtag:blogger.com,1999:blog-1283151265938440842.post-74627473863752119622014-09-03T21:04:00.001-07:002014-09-03T21:04:27.618-07:00How to Work with Satin Ice Rolled Fondant<!--[if !mso]>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqlLax8MRivsqdhMH7yquyk12k-qzqMb5z6m06SWY13Vq6kOUA3Wr3JZkqKvD0doJAt0lyJhjEGYJYVYF2n8G1GfzBzF215ZX4Go6nVcP84MdfxigE0plMvXqyhpEESi9252y45eo1c8/s1600/IMG_1788.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqlLax8MRivsqdhMH7yquyk12k-qzqMb5z6m06SWY13Vq6kOUA3Wr3JZkqKvD0doJAt0lyJhjEGYJYVYF2n8G1GfzBzF215ZX4Go6nVcP84MdfxigE0plMvXqyhpEESi9252y45eo1c8/s1600/IMG_1788.jpg" height="240" width="320" /></a><b style="mso-bidi-font-weight: normal;"><u><span style="background: #FCFDFD; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Satin Ice – The Fondant How To Guide:</span></u></b></div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody>
<tr><td bgcolor="white" height="162" style="background: white; border: .75pt solid black; vertical-align: top;" width="326"><u><span style="font-size: 12.0pt; line-height: 115%;">Supplies
needed:</span></u>
<br />
<span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Satin Ice Fondant</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Rolling Pin – 20” & 9”</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Rolling Mat (Silicone preferred)</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Fondant smoother(s)</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Cornstarch Dust Puff</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Metal Spatula or cutting implement</span><br />
<br /><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%;">Cutters & templates – cookie
cutters, or impression cutters, etc.</span></td></tr>
</tbody></table>
Before rolling out your fondant, you will need to condition your fondant by kneading until smooth. (Do not microwave your fondant as this will create a tough texture and become unworkable.)<span style="font-size: 12.0pt; line-height: 115%;"> </span><br />
<span style="font-size: 12.0pt; line-height: 115%;"></span><br />
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">To color
your fondant, apply a drop or two of gel color (no liquid color) to conditioned
fondant and knead in. (It is always recommended to buy Red or
Black fondant, as the amount of color that you need to add to achieve the color
may make the fondant too soft.) You may knead color into the fondant halfway to
create a marbleized effect or you may knead the color into the fondant fully.
If the color is not intense enough, you can add more drops until you achieve
the color you desire. <span style="mso-spacerun: yes;"> </span>You may also use
pre-colored fondant and mix with white to create softer colors or mix
pre-colored fondant colors to create new ones. It is recommended to use pre-colored fondant, as the consistency tends to change when you add gel color. </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">The formula
used to estimate cake coverage is: Height x 2 plus the diameter (not
circumference) of the cake = number of inches to roll out to. For example, if
you have an 8” round by 4” cake, it will be 4 x 2 = 8 + 8 = 16”. Roll fondant
to the height of a nickel or about 1/16<sup>th</sup> of an inch making sure it
is even across the sheet with no wrinkles or undulations. Roll the fondant and
turn, do not flip over. Sprinkle cornstarch on the mat, as needed if the
fondant is sticking. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">To apply the fondant to the cake, make sure fondant is not
stuck to the mat, and gently roll on edge halfway over your rolling pin and
apply to your cake. When you apply the fondant to the cake, begin smoothing
from the top with your fondant smoother then to the edges then sides with the
edge of your hands or fondant smoother. Do not pull, as this will create cracks
and can create holes in your fondant. You will want to “smooth” or lightly
press the fondant to the cake to make sure it sticks well and press any air
down and out at the edge of the cake. Any areas of the cake the fondant does
not stick to will form air bubbles. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Once
you smooth the fondant to the bottom of the cake, trim close to the cake edge.
You are then ready to decorate!</span></div>
rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0tag:blogger.com,1999:blog-1283151265938440842.post-48013540290003214732013-07-31T19:38:00.001-07:002013-07-31T19:41:52.664-07:00Working with Fondant in the Summer Months<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfryOLhIqNP9vhBrYOCrpvojqRBDJDLmpnv0W3AyvhGpLYX5lhRjlVdPUKGvZvv5onxzK1LRheQGQRQZbV0XovzPpVpN6KJNW1vQxsYtPlu4-_Roz8WKNXH2DzYZRKiQhMN7ndtUXqjFc/s1600/Red+carpet+cake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfryOLhIqNP9vhBrYOCrpvojqRBDJDLmpnv0W3AyvhGpLYX5lhRjlVdPUKGvZvv5onxzK1LRheQGQRQZbV0XovzPpVpN6KJNW1vQxsYtPlu4-_Roz8WKNXH2DzYZRKiQhMN7ndtUXqjFc/s320/Red+carpet+cake.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Carpet Cake by Ro Zinniger</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"> <span style="font-family: Arial, Helvetica, sans-serif;">Working with fondant in the Summer months can be challenging! Some parts of the nation and world can be more than a challenge due to high heat and high humidity. Also, every brand of fondant poses its own challenges, and forget about homemade ... unless you have the time and energy to spend it making it flawless. My studio is in Southern California and about 6 miles inland from the Pacific Ocean. Our Summer months tend to be mild with some humidity and relative heat, however we have our days. I have worked in many areas of the U.S. demonstrating and teaching, and have encountered all types of weather conditions that effect fondant. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The following are some tips and tricks that may help!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* Work Surface: If you are working on a Wilton mat, just know that you will have to treat the mat with a dusting of cornstarch if it is a humid day and a super light coat of shortening if it is a dry day. The goal of treating the work surface is so your fondant will not stick and you will be able to roll smoothly. If you are working on stainless steel or granite, make sure that your surface is not too cold as this will tend to make your fondant "dry" or set quicker. Fondant is tempermental and likes room temperature conditions. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* Fondant: Before you begin to roll your fondant out, make sure that you condition (massage) your fondant until soft and pliable. That means you have incorporated all the fondant in a kneading motion and the fondant is dough like. Although too soft will result in tearing and not enough kneading results in cracking and elephant skin fondant.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* Rolling: When using your rolling pin, make sure that you do a pressing forward motion and pulling toward you motion while smoothing. Turn the fondant as you roll, but do not turn the fondant over or you will have a sticky surface and may have issues. Run your hand over the fondant to make sure that you have smooth consistent fondant. No peaks and mountains.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* Working Time: Work diligently and quickly to ensure that your fondant (no matter what brand) is not drying out or forming any elephant skin. It can happen to the best fondant on the market, so stay on top of your project.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* Thickness: DO NOT ROLL TOO THIN! Roll to the height of a nickel or 1/8 of an inch or so. This will allow your fondant to cover your cake and as you work to cover your cake you will find that it will not tear so readily.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I have so many more tips and tricks, check out some of my classes at <a href="http://www.rozsweetartstudio.com/">www.rozsweetartstudio.com</a>! Take a class today!</span><br />
<br />rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0277 Rancho Santa Fe Road, San Marcos, CA 92078, USA33.143389 -117.200755000000027.6213544999999989 -158.50934900000001 58.6654235 -75.892161000000016tag:blogger.com,1999:blog-1283151265938440842.post-30037026607551096432013-04-04T09:34:00.003-07:002015-01-30T17:23:29.231-08:00Gourmet Cupcakes From Scratch: Simple & Easy Recipe Book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X_syJI-zwD0Q1eVbrYFUH5WVHtKgKcxWkvEjd8znjfGrOdoKJV8RC_cdoy4qjZrAKGMlaBCBkQ-hebR5TJlv28dfxEpuae7JpK1f-Qfd03IP6b6BJ1rDc7v9uX65NlFIg5OjWSmfxYY/s1600/Gourmet_Cupcakes-_Fr_Cover_for_Kindle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X_syJI-zwD0Q1eVbrYFUH5WVHtKgKcxWkvEjd8znjfGrOdoKJV8RC_cdoy4qjZrAKGMlaBCBkQ-hebR5TJlv28dfxEpuae7JpK1f-Qfd03IP6b6BJ1rDc7v9uX65NlFIg5OjWSmfxYY/s320/Gourmet_Cupcakes-_Fr_Cover_for_Kindle.jpg" height="320" width="213" /></a></div>
I am happy to announce my new book, Gourmet Cupcakes From Scratch: Simple & Easy! The book is a compilation of cupcake recipes from scratch that I created along with frostings and filling recipes. The book is a 40 page black and white recipe book that includes a resource page where you will find places to buy key ingredients. The recipes have been tested on friends, family and students, and I teach how to prepare those recipes in my classes at Ro Z's Sweet Art Studio. You can pick up your copy today at <a href="http://www.amazon.com/" target="_blank">www.amazon.com</a>! Buy yours today!rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.comtag:blogger.com,1999:blog-1283151265938440842.post-36313360811048119462012-02-15T19:33:00.000-08:002015-02-12T10:34:06.079-08:00Working with High Ratio Shortening<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWskfK_Bx5CEVMXBfmZzoeFlgzZCDOzgMMSZUWACSxBBndQNPDDJcTXVsy5yOuwQFB_2k8hMgqUMg2DXGa6-xs73t-haQY-zz2rIK7RMe1Mr1vgy5oytVwLJ-t9vL3UHZx6lt3r4JVoEE/s1600/WP_001236.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWskfK_Bx5CEVMXBfmZzoeFlgzZCDOzgMMSZUWACSxBBndQNPDDJcTXVsy5yOuwQFB_2k8hMgqUMg2DXGa6-xs73t-haQY-zz2rIK7RMe1Mr1vgy5oytVwLJ-t9vL3UHZx6lt3r4JVoEE/s1600/WP_001236.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Casually Frosted Vanilla Bean Sour Cream Cake</td></tr>
</tbody></table>
<strong>High Ratio Shortening is a perfect ingredient for cake icing!</strong> You can create a smooth, creamy, stabilized cake icing that is perfect for all your cakes. The alternative to using high ratio shortening is using Crisco or store brand shortening, that has added water and salt. The emulsifiers in the high ratio shortening provides a great structure and texture to the icing. You will find that you do not get a greasy feeling in your mouth after consuming icing with high ratio shortening. Using Crisco brand of shortening or store brand will make your icing have a greasy feel.<br />
<br />
<u>An all around stabilized buttercream icing recipe is:</u><br />
1 cup high ratio shortening<br />
1lb (4 cups) C&H powdered sugar (then sift)<br />
1 teaspoon meringue powder (along with 2 tablespoons of water)<br />
Pinch of salt<br />
2 teaspoons of clear extract (vanilla, butter or almond)<br />
Approximately 4 tablespoons of liquid (water or coffee creamer or condensed milk) - liquid can be adjusted according to your decorating needs<br />
1/2 t piping gel<br />
I have found the most successful way to make a fluffy icing is to beat the meringue powder and 2 tablespoons of water to soft peak, then add shortening, extract and piping gel, mix until combine. Then while mixer is still on low, add in powdered sugar and the pinch of salt. Beat on low/medium adding liquid as needed. Beat until smooth and creamy. DO NOT OVER MIX or the shortening will become grainy!<br />
<br />
Your end product should be a nice, creamy icing that is perfect for all your cakes. For a crusting icing, add 2 more teaspoons of meringue powder.<br />
<br />
Questions? Feel free to ask!rozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0tag:blogger.com,1999:blog-1283151265938440842.post-53233508762425367582012-02-02T21:51:00.000-08:002012-12-02T09:53:34.907-08:00Pre-Made Modeling Chocolate vs. Making Modeling Chocolate<b>Modeling Chocolate:</b> a great modeling/sculpting medium used for creating figures and animals. To make modeling chocolate is relatively easy - warm 1/3 C of corn syrup with 16 oz. of confectionery coating wafers, mix and knead well, form into a log shape and wrap in plastic to "cure" for a couple of hours. No problem right? Right. If you encounter problems with your modeling chocolate being too hard, simply put it in the microwave at 30 seconds at a time to soften. If you need to, you can add a small amount of corn syrup to help soften. Too soft? Add additional melted confectionery coating.<br />
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Modeling chocolate that is pre-made and sold in small tubs is mighty convenient. You do not have to worry if you have achieved the right consistency. It is not as messy as the modeling substance you make. Personally, I prefer pre-made. However, if you have the time and patience, making your own is quite rewarding. You can color with oil-based colors or powder color. I prefer oil-base colors as they blend well. You can even add oil-based flavoring to vanilla flavored confectionery coating! You can use modeling chocolate to roll out and cover your cake! It is quite yummy compared to fondant, however Summer months may pose a problem. Chocolate melts! So keep all of this in mind when choosing a medium. I hope this little review has been helpful. Questions? Shoot me a questions in the comment box...I am happy to answer! Happy modeling! Rorozsweetartstudiohttp://www.blogger.com/profile/12125139757663585683noreply@blogger.com0277 S Rancho Santa Fe Rd, San Marcos, CA 92078, USA33.143389 -117.20075500000002-2.1187729999999974 -176.96638000000002 68.405551 -57.435130000000015